Historically, this alcoholic-proof standard derives from the Russian vodka quality standards established by TsarAlexander III in 1894.[1] The Muscovite Vodka Museum reports that chemist Dmitri Mendeleev determined the ideal alcohol content as 38 percent; however, because in that time distilled spirits were taxed per their alcoholic strength, that percentage was rounded upwards to 40 percent for simplified taxation calculations.

For such a liquor to be denominated “vodka,” governments establish a minimal alcohol content; the European Union established 37.5 percent alcohol by volume as the minimal alcohol content for European vodka.[2]

The word "vodka" was recorded -for the first time in 1405[6] in the court documents from the Palatinate of Sandomierz in Poland; at these times the word referred to medicines and cosmetics.[citation needed] A number of Russian pharmaceutical lists contain the terms "vodka of bread wine" (водка хлебного вина vodka khlebnovo vina) and "vodka in half of bread wine" (водка полу хлебного вина vodka polu khlebnovo vina).[7] As alcohol had long been used as a basis for medicines, this implies that the term vodka could be a noun derived from the verb vodit’, razvodit’ (водить, разводить), "to dilute with water".

Bread wine was a spirit distilled from alcohol made from grain (as opposed to grape wine) and hence "vodka of bread wine" would be a water dilution of a distilled grain spirit.

While the word could be found in manuscripts and in lubok (лубок, pictures with text explaining the plot, a Russian predecessor of the comic), it began to appear in Russian dictionaries in the mid-19th century.

Another possible connection of "vodka" with "water" is the name of the medieval alcoholic beverage aqua vitae (Latin, literally, "water of life"), which is reflected in Polish "okowita", Ukrainian оковита, or Belarusian акавіта. (Note that whisky has a similar etymology, from the Irish/Scottish Gaelicuisce beatha/uisge-beatha.)

For many centuries beverages contained little alcohol. It is estimated that the maximum amount was about 14% as only this amount is reachable by means of natural fermentation. The still allowing for distillation – the "burning of wine" – was invented in the 8th century.[10]

Russia

The "vodka belt" countries of Northern, Central and Eastern Europe are the historic home of vodka, and also have the highest vodka consumption in the world

The name "vodka" is a diminutive of the Russian voda (“water”).[3] It was not originally called vodka — instead, the term bread wine (хлебное вино; khlebnoye vino) was used.

According to a legend, around 1430 a monk called Isidore from Chudov Monastery inside the Moscow Kremlin made a recipe of the first Russian vodka.[11] Having a special knowledge and distillation devices he became an author of the new type of alcoholic beverage of a new, higher quality. This "bread wine" as it was initially known, was produced for a long time exclusively in the Grand Duchy of Moscow and in no other principality of Rus' (this situation persisted until the era of industrial production). That's why this beverage for a long time was associated with Moscow.

Until mid-18th century, it remained relatively low on alcohol content, not exceeding 40% by volume. It was mostly sold in taverns and was quite expensive. At the same time, the word vodka was already in use, but it described herbal tinctures (similar to absinthe), containing up to 75% by volume alcohol, and made for medicinal purposes.

The first written usage of the word vodka in an official Russian document in its modern meaning is dated by the decree of EmpressElizabeth of June 8, 1751, which regulated the ownership of vodka distilleries. The taxes on vodka became a key element of government finances in Tsarist Russia, providing at times up to 40% of state revenue.[12] By the 1860s, due to the government policy of promoting consumption of state-manufactured vodka, it became the drink of choice for many Russians. In 1863, the government monopoly on vodka production was repealed, causing prices to plummet and making vodka available even to low-income citizens. By 1911, vodka comprised 89% of all alcohol consumed in Russia. This level has fluctuated somewhat during the 20th century, but remained quite high at all times. The most recent estimates put it at 70% (2001). Today, some popular Russian vodka producers or brands are (amongst others) Stolichnaya and Russian Standard.[13]

Poland

In Poland, vodka (Polish: wódka) has been produced since the early Middle Ages. In these early days, the spirits were used mostly as medicines. Stefan Falimierz asserted in his 1534 works on herbs that vodka could serve "to increase fertility and awaken lust". Around 1400 it became also a popular drink in Poland. Wódka lub gorzała (1614), by Jerzy Potański, contains valuable information on the production of vodka. Jakub Kazimierz Haur, in his book Skład albo skarbiec znakomitych sekretów ekonomii ziemiańskiej (A Treasury of Excellent Secrets about Landed Gentry's Economy, Kraków, 1693), gave detailed recipes for making vodka from rye.

Some Polish vodka blends go back centuries. Most notable are Żubrówka, from about the 16th century; Goldwasser, from the early 17th; and aged Starka vodka, from the 16th. In the mid-17th century, the szlachta (nobility) were granted a monopoly on producing and selling vodka in their territories. This privilege was a source of substantial profits. One of the most famous distilleries of the aristocracy was established by Princess Lubomirska and later operated by her grandson, Count Alfred Wojciech Potocki. The Vodka Industry Museum, now housed at the headquarters of Count Potocki's distillery, has an original document attesting that the distillery already existed in 1784. Today it operates as "Polmos Łańcut."

Early production methods were primitive. The beverage was usually low-proof, and the distillation process had to be repeated several times (a three-stage distillation process was common). The first distillate was called "brantówka," the second—"szumówka," the third—"okowita" (from "aqua vitae"), which generally contained 70–80% alcohol by volume. Then the beverage was watered down, yielding a simple vodka (30–35%), or a stronger one if the watering was done using an alembic. The exact production methods were described in 1768 by Jan Paweł Biretowski and in 1774 by Jan Chryzostom Simon. The beginning of the 19th century inaugurated the production of potato vodka, which immediately revolutionized the market.

Monopolowa vodka by J. A. Baczewski

The end of the 18th century marked the start of the vodka industry in Poland (eastern part of Poland was part of Russian empire at that time). Vodkas produced by the nobility and clergy became a mass product. The first industrial distillery was opened in 1782 in Lwów by J. A. Baczewski. He was soon followed by Jakub Haberfeld, who in 1804 established a factory at Oświęcim, and by Hartwig Kantorowicz, who started producing Wyborowa in 1823 at Poznań. The implementation of new technologies in the second half of the 19th century, which allowed the production of clear vodkas, contributed to their success. The first rectification distillery was established in 1871. In 1925 the production of clear vodkas was made a Polish government monopoly.

After World War II, all vodka distilleries were taken over by Poland's communist government. During the 1980s, the sale of vodka was rationed. After the victory of the Solidarity movement, all distilleries were privatized, leading to an explosion of brands.

Ukraine

Horilka (Ukrainian: горілка) is the Ukrainian term for "vodka", the word came from Ukrainian "горіти" means - "to burn".[14] Horilka may also be used in a generic sense in the Ukrainian language to mean moonshine, whisky or other strong spirits. Among East Slavic peoples, the term horilka is used to stress the Ukrainian origin of a vodka, for example, in Nikolai Gogol's historic novel Taras Bulba: "and bring us a lot of horilka, but not of that fancy kind with raisins, or with any other such things—bring us horilka of the purest kind, give us that demon drink that makes us merry, playful and wild!".[14]

A pertsivka or horilka z pertsem (pepper vodka) is a vodka with whole fruits of capsicum put into the bottle, turning horilka into a sort of bitters. Horilkas are also often made with honey, mint, or even milk,[15] the latter not typical of vodkas of other origins. Some claim that horilka is considered stronger and spicier than typical Russian vodka.[16]

Today

Vodka is now one of the world's most popular spirits. It was rarely consumed outside Europe before the 1950s. By 1975, vodka sales in the United States overtook those of bourbon, previously the most popular hard liquor and the native spirit of the country. In the second half of the 20th century, vodka owed its popularity in part to its reputation as an alcoholic beverage that "leaves you breathless", as one ad put it — no smell of liquor remains detectable on the breath, and its neutral flavor allows it to be mixed into a wide variety of drinks, often replacing other liquors (particularly Gin) in traditional drinks, such as the Martini.

According to The Penguin Book of Spirits and Liqueurs, "Its low level of fusel oils and congeners — impurities that flavour spirits but that can contribute to the after-effects of heavy consumption — led to its being considered among the 'safer' spirits, though not in terms of its powers of intoxication, which, depending on strength, may be considerable."[17]

Russian culinary author William Pokhlebkin compiled a history of the production of vodka in Russia during the late 1970s as part of the Soviet case in a trade dispute; this was later published as A History of Vodka. Pokhlebkin claimed that while there was a wealth of publications about the history of consumption and distribution of vodka, virtually nothing had been written about vodka production. Among his assertions were that the word "vodka" was used in popular speech in Russia considerably earlier than the middle of the 18th century, but the word did not appear in print until the 1860s.

Production

Vodka may be distilled from any starch/sugar-rich plant matter; most vodka today is produced from grains such as sorghum, corn, rye or wheat. Among grain vodkas, rye and wheat vodkas are generally considered superior. Some vodka is made from potatoes, molasses, soybeans, grapes, sugar beets and sometimes even byproducts of oil refining or wood pulp processing. In some Central European countries like Poland some vodka is produced by just fermenting a solution of crystal sugar and yeast. In the European Union there are talks about the standardization of vodka, and the Vodka Belt countries insist that only spirits produced from grains, potato and sugar beetmolasses be allowed to be branded as "vodka", following the traditional methods of production.[18][19]

Distilling and filtering

A common property of vodkas produced in the United States and Europe is the extensive use of filtration prior to any additional processing, such as the addition of flavourants. Filtering is sometimes done in the still during distillation, as well as afterwards, where the distilled vodka is filtered through charcoal and other media. This is because under U.S. and European law vodka must not have any distinctive aroma, character, colour or flavour. However, this is not the case in the traditional vodka producing nations, so many distillers from these countries prefer to use very accurate distillation but minimal filtering, thus preserving the unique flavours and characteristics of their products.

The "stillmaster" is the person in charge of distilling the vodka and directing its filtration. When done correctly, much of the "fore-shots" and "heads" and the "tails" separated in distillation process are discarded. These portions of the distillate contain flavour compounds such as ethyl acetate and ethyl lactate (heads) as well as the fusel oils (tails) that alter the clean taste of vodka. Through numerous rounds of distillation, or the use of a fractioning still, the taste of the vodka is improved and its clarity is enhanced. In some distilled liquors such as rum and baijiu, some of the heads and tails are not removed in order to give the liquor its unique flavour and mouth-feel.

Repeated distillation of vodka will make its ethanol level much higher than is acceptable to most end users, whether legislation determines strength limits or not. Depending on the distillation method and the technique of the stillmaster, the final filtered and distilled vodka may have as much as 95-96% ethanol. As such, most vodka is diluted with water prior to bottling. This level of distillation is what truly separates a rye-based vodka (for example) from a rye whisky; while the whisky is generally only distilled down to its final alcohol content, vodka is distilled until it is almost totally pure alcohol and then cut with water to give it its final alcohol content and unique flavour, depending on the source of the water.[20]

Flavoring

Apart from the alcoholic content, vodkas may be classified into two main groups: clear vodkas and flavored vodkas. From the latter ones, one can separate bitter tinctures, such as Russian Yubileynaya (anniversary vodka) and Pertsovka (pepper vodka).

While most vodkas are unflavored, many flavored vodkas have been produced in traditional vodka-drinking areas, often as home-made recipes to improve vodka's taste or for medicinal purposes. Flavorings include red pepper, ginger, fruit flavors, vanilla, chocolate (without sweetener), and cinnamon. In Russia and Ukraine, vodka flavored with honey and pepper (Pertsovka, in Russian, Z pertsem, in Ukrainian) is also very popular. Ukrainians produce a commercial vodka that includes St John's Wort. Poles and Belarusians add the leaves of the local bison grass to produce Żubrówka (Polish) and Zubrovka (Belarusian) vodka, with slightly sweet flavor and light amber color. In Poland, a famous vodka containing honey is called Krupnik. In the United States bacon vodka has been introduced.

This tradition of flavoring is also prevalent in the Nordic countries, where vodka seasoned with herbs, fruits and spices is the appropriate strong drink for midsummer seasonal festivities. In Sweden, there are forty-odd common varieties of herb-flavored vodka (kryddat brännvin). In Poland there is a separate category, nalewka, for vodka-based spirits with fruit, root, flower, or herb extracts, which are often home-made or produced by small commercial distilleries. Its alcohol content is between 15 to 75%.

Polish distilleries make a very pure (95%, 190 proof) rectified spirit (Polish language: spirytus rektyfikowany). Technically a form of vodka, it is sold in liquor stores, not pharmacies. Similarly, the German market often carries German, Hungarian, Polish, and Ukrainian-made varieties of vodka of 90 to 95% alcohol content. A Bulgarian vodka, Balkan 176°, is 88% alcohol.

Other processing

Due to the low freezing point of alcohol, vodka can be stored in ice or a freezer without any crystallization of water. In countries where alcohol levels are generally low (the USA for example, due to alcohol taxes varying with alcohol content), individuals sometimes increase the alcohol percentage by a form of freeze distillation.

If the alcohol level is low enough and the freezer cold enough (significantly below the freezing point of water), solid crystals will form which are mostly water (actually a dilute solution of alcohol). If these "ice" crystals are removed, the remaining vodka will be enriched in alcohol.

Vodka and the EU

The recent success of grape-based vodka in the United States has prompted traditional vodka producers in the Vodka Belt countries of Poland, Finland, Lithuania and Sweden to campaign for EU legislation that will categorize only spirits made from grain or potatoes as "vodka" rather than spirits made from any ethyl alcohol – provided, for example, by apples and grapes.[18][19] This proposition has provoked heavy criticism from south European countries, which often distill used mash from wine-making into spirits; although higher quality mash is usually distilled into some variety of pomace brandy, lower-quality mash is better turned into a neutral-flavoured spirits instead. Any vodka then not made from either grain or potatoes would have to display the products used in its production. This regulation was adopted by the European Parliament on June 19, 2007.[21]

Vodka - because of its low cost - is often abused. Excess consumption can be lethal by inducing respiratory failure or unguarded inhalation of vomit by a comatose drunk person. In addition, the effects of alcohol are responsible for many traumatic injuries such as falls and vehicle accidents. Consumption of alcohol above 0.1 Blood alcohol content can cause dehydration, digestive irritation, and other symptoms associated with alcohol intoxication and hangover, and the chronic effects can include liver failure due to cirrhosis, and it is associated with many GI cancers (particularly oral cavity). In addition to ethanol, methanol, fusel oils (not present in pure vodka), and esters can contribute to hangovers.[citation needed]

In some countries black-market vodka or "bathtub" vodka is widespread because it can be produced easily and avoid taxation. However, severe poisoning, blindness, or death can occur as a result of dangerous industrial ethanol substitutes being added by black-market producers.[22] In March 2007, BBC News UK made a documentary to find the cause of severe jaundice among imbibers of a "bathtub" vodka in Russia.[23] The cause was suspected to be an industrial disinfectant (Extrasept) - 95% ethanol but also containing a highly toxic chemical - added to the vodka by the illegal traders because of its high alcohol content and low price. Death toll estimates list at least 120 dead and more than 1,000 poisoned. The death toll is expected to rise due to the chronic nature of the cirrhosis that is causing the jaundice.

From LoveToKnow 1911

VODKA, Vodki or Wodky, the Russian national spirituous beverage.
Originally vodka was made almost entirely from rye, barleymalt to the extent of 15 to 20% being
used to effect saccharification (see Spirits), but at the present day potatoes and
maize are the staple raw materials from which this spirit is
manufactured, and, as a rule, green rye malt is now used instead of
barley. The distillation is conducted by means of live
steam in a double still of the
"patent" type. Vodka as manufactured contains from 90 to 96% of alcohol, but it is diluted;
previous to retailing, to a strength of 60 to 40%. It is illegal to
sell it with less than 40% of alcohol.

Contents

Things that are made into vodka

Vodka can be made from different things:

Molasses (which comes from the production of sugar) are used to produce the cheapest vodka. Because of the ingredient, this kind usually tastes sweeter than vodka made from grain. Soy beans, grapes or sugar beets may also be used, but are less common.

The raw material is crushed and dissolved in water. This is called mashing

The mash is heated to 60 °C. All starch will break up into sugars.

Yeast is added and the mash vessel is closed airtight with airlock. The yeast will ferment the sugar into alcohol.

The fermented mash is then distilled. It can be made either in simple pot still or sophisticated industrial patent still.

If the still used is a pot still, the distillation is usually repeated at least twice to remove any foul-tasting or poisonous impurities away. If the still used is a patent still, the result is spirit; very high contents alcohol unsuitable for drinking. Pure water is added to lower the alcohol contents to desired. This is called dilution.

Unlike cognac or whisky, vodka is not usually matured in barrels, but bottled immediately. Some Scandinavian vodkas called akvavit (Latin aqua vitae, "water of life") are matured in oak barrels before they are bottled. When the vodka is bottled, it is ready for drinking.

History

Most people think the name Vodka comes from the Slavic word for water It is diminutive form, "little water". The earliest mention of Vodka in Poland is in 1405. The Russians are known to have first used the word in June 8, 1751. It is not known if it was the Russians or the Poles who made the first drinks that could be classified as vodka.

Different kinds of vodka

There are two basic kinds of Vodka: Clear vodka and flavoured vodka. Some types of vodka have plants or herbs added to the unflavored vodka to make it taste better. Flavored vodka is popular in America.

How vodka is consumed

Vodka is either drunk pure, or cocktails are made with it. The simplest form of cocktail is to mix it with orange or lemon juice. Usually, vodka is drunk during a longer meal. Usually salty or sour things (not sweets) are served. In Russia and Poland, Vodka is drunk from glasses that can hold about 100 grams (0,1 litres) of vodka. Very often, it is consumed with a slice of lemon (much like Tequila). The glass is usually emptied in one draught, while holding the breath. Directly afterwards something small is eaten. Before drinking, a toast is given.

Cultural

It's traditional in Russia and other Slavic countries to put a glass of vodka with a slice of bread (usually black bread) on top on graves or near photos of the deceased in their memory. This is similar to what people in Western country do with flowers.

References

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